Move at Work Challenge: Shoulders in Under a Minute
Recipe: Chopped Mediterranean Salad
🥗 I’ve kept the ingredients short in this tasty salad recipe, but feel free to add chopped carrots, avocados, your favorite lettuce, or any other veggies you have on hand.
Makes 4 side dish salads.
Ingredients:
1 medium cucumber, chopped
6 cherry tomatoes, chopped and seeds removed
2 celery stalks, chopped
1 bell pepper, red or yellow, chopped
½ red onion, chopped
⅓ cup pitted Kalamata olives, halved lengthwise
1 Tbsp olive oil
Juice of 1 lemon
Salt & pepper to taste
Directions:
Place the cucumber, tomatoes, celery, pepper, onion, and olives in a medium bowl. Gently combine.
In a small bowl, whisk together the oil, lemon juice, salt, and pepper. Pour over the veggies and toss to coat. Simple, fresh, and healthy!
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by Vladimir Mironov
Move at Work Challenge: Hip and Lower Back Mobility
Move at Work Challenge: Chest-Opening Move
Recipe: Baked Apple
🍎 This one is ALWAYS a winner! It also makes a yummy breakfast, snack, or dessert.
💪TIP: Boost the protein in this recipe by stirring ½ to 1 scoop of vanilla protein powder into the topping.
Makes 1 serving.
Ingredients:
1 apple
¼ cup rolled oats
1 tsp coconut sugar
Pinch of ground cinnamon
½ Tbsp grass-fed butter or coconut oil
Directions:
Preheat your oven to 350ºF/175ºC. Wash your apple and dry it well, and core it by cutting a large well in the center. Place on a rimmed baking sheet that has been lined with parchment paper.
In a small bowl, stir together the oats, sugar, and cinnamon, and work in the butter or coconut oil using a fork or your hands – it should reach a crumbly consistency.
Spoon into the center of the apple. Place in the oven and bake for about 30 minutes, until the apple is tender and the filling bubbles. Let cool slightly before eating. Enjoy!
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by Mykola Lunov
Move at Work Challenge: Shoulder-Strengthening Move
Move at Work Challenge: Improve Your Balance
Recipe: Coconut Rice with Lentils
🥥 Coconuts make two guest appearances in this recipe.
For a vegan meal, serve this rice & beans dish with a side of broccoli or cauliflower.
It also makes a great side dish for fish or chicken.
Makes 6-8 servings.
Ingredients:
1 cup (185 g) long-grain brown rice
3 cups (720 ml) coconut water
1 cup (240 ml) light coconut milk (from a can)
½ tsp sea salt
½ cup (95 g) lentils, rinsed and drained
Directions:
In a medium saucepan over medium-high heat, combine the rice, coconut water, and coconut milk and bring to a boil.
Reduce the heat to a simmer and cover, cooking for 5 minutes. Add the lentils and cook for 40-45 minutes, until the liquid is absorbed.
Remove from the heat and let sit, covered, for 5 minutes. Fluff the rice & lentil mixture with a fork and serve.
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by subodhsathe from Getty Images